Creamy Chicken & Broccoli Bake (High Protein, Low Carb, Diabetic-Friendly)
Some recipes earn a permanent spot in the dinner rotation after just one bite, and this Creamy Chicken & Broccoli Bake is one of those meals for my family. I first made it after my sister recommended combining tender chicken, fresh broccoli, and a creamy sauce without using pasta or rice. I loved the idea of a comforting casserole that was still packed with protein and low in carbs.
Last weekend, I made it for dinner after a busy day, and it couldn’t have been easier. While it baked, the kitchen filled with the comforting aroma of garlic, herbs, and melted cheese. By the time it came out of the oven, everyone was gathered around the table asking when dinner would be ready. The casserole was creamy, cheesy, and satisfying without feeling heavy, and there were barely any leftovers.
I often make this recipe when I want a healthy meal that still feels like comfort food. It’s perfect for busy weeknights, meal prep, or whenever I’m trying to stay on track with healthier eating. Knowing it’s high in protein, low in carbohydrates, and loaded with vegetables makes it a meal I can feel good about serving.
If you’re looking for a cozy, wholesome dinner that’s diabetic-friendly and full of flavor, this Creamy Chicken & Broccoli Bake is sure to become one of your favorites too.
Why You’ll Love This Recipe
High in protein and naturally low in carbohydrates
Diabetic-friendly and gluten-free
Creamy without using condensed soup
Great for meal prep
Family-friendly and easy to customize
Ingredients
2 cups cooked chicken breast, shredded or diced
4 cups broccoli florets, lightly steamed
4 oz (115 g) reduced-fat cream cheese, softened
½ cup plain Greek yogurt
½ cup unsweetened almond milk (or low-fat milk)
1 cup shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper, to taste
1 tablespoon olive oil
1 tablespoon chopped fresh parsley (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Make the Creamy Sauce
In a large mixing bowl, combine the softened cream cheese, Greek yogurt, almond milk, garlic, onion powder, Italian seasoning, paprika, salt, and pepper. Stir until smooth.
Mix in half of the mozzarella and all of the Parmesan cheese.
Step 3: Assemble
Add the cooked chicken and steamed broccoli to the bowl and gently toss until everything is coated in the creamy sauce.
Transfer the mixture to the prepared baking dish and spread it evenly.
Sprinkle the remaining mozzarella over the top.
Step 4: Bake
Bake for 25–30 minutes, until hot and bubbly.
For a golden, lightly browned top, broil for 2–3 minutes at the end.
Step 5: Serve
Let the casserole rest for 5 minutes before serving.
Garnish with fresh parsley if desired.
Tips
Steam the broccoli just until crisp-tender to prevent it from becoming mushy.
Rotisserie chicken is a great time-saving option.
Freshly grated cheese melts more smoothly than pre-shredded cheese.
Add a pinch of red pepper flakes for a little heat.
Let the casserole rest before serving so it sets nicely.
Variations
Add sautéed mushrooms or spinach for extra vegetables.
Use cheddar cheese instead of mozzarella for a sharper flavor.
Mix in chopped cauliflower for an even heartier casserole.
Sprinkle with crushed pork rinds for a low-carb crunchy topping.
Add cooked turkey instead of chicken.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions until warmed through.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
6 servings
Nutrition (Approximate Per Serving)
Calories: 315
Protein: 35g
Carbohydrates: 8g
Fiber: 2g
Net Carbs: 6g
Fat: 16g
Sugar: 3g
Sodium: 420mg
Frequently Asked Questions
Is this recipe good for people with diabetes?
Yes. It’s high in protein, low in carbohydrates, and includes fiber-rich broccoli, which can fit well into many diabetes-friendly eating patterns. Individual dietary needs vary, so adjust portions and ingredients as needed.
Can I use frozen broccoli?
Absolutely. Thaw it first and pat it dry to remove excess moisture before adding it to the casserole.
Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
What can I serve with this casserole?
It pairs well with a simple green salad, roasted asparagus, sautéed green beans, or cauliflower rice for a complete low-carb meal.
Can I substitute the Greek yogurt?
Yes. Sour cream or blended cottage cheese are good alternatives, though the nutrition and flavor will change slightly.
Can I freeze leftovers?
Yes. Cool the casserole completely, portion it into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat until hot throughout.